Chimichangas made easy – yes please! I’m convinced that my kids beg me for these mostly because of how fun it is to say “chicken chimichangas” over and over again. With that being said, they’re also insanely good and definitely crave-worthy! I never mind whipping up a batch of these chimichangas for my kids or for a party because of how quick this recipe is. Golden, hot, crispy, boldly flavored chimichangas in less than 30 minutes is always a good idea!
What’s in chicken chimichangas?
There’s a whole lot to love about these fried chimichangas! Here are just three of my favorite ingredients that make this recipe a winner:
Shredded Chicken: You can either make your own or buy a rotisserie chicken from the grocery store to save some time. Flour Tortillas: Two things here: make sure they’re flour and make sure they’re burrito sized! Corn tortillas won’t hold up well to frying and anything smaller than a burrito sized tortilla won’t be big enough. Crushed Red Pepper Flakes: I usually omit this entirely when I’m cooking for my kids. But when I’m preparing chimichangas for my friends, I double the amount!
How to Store and Reheat
Leftover chimichangas will stay fresh in an airtight container in the refrigerator for 2-3 days. To reheat, I highly recommend using your air fryer or oven to maintain that crispy texture on the tortilla!
How to Freeze
You can freeze chicken chimichangas for up to 3 months! Make sure that they’re fully cooled to room temperature prior to freezing in an airtight container (or wrapping individually in several layers of plastic wrap). Let the frozen chimichangas slowly defrost in the fridge prior to reheating.
Notes and Tips
After removing the chimichangas from the oil, be sure to drain them on paper towels to remove some of the oil. Stir your sauce until it thickens. You’ll need to stir it while it’s simmering for at least five minutes.
More Mexican Inspired Recipes
Chicken Tinga Tacos Chicken Taquitos Shredded Chicken Enchiladas Chicken Taco Soup
How to Make Chicken Chimichangas Step by Step
Make the filling: Heat 2 tsp oil in a skillet over medium-high heat. Add 1/2 cup diced yellow onion and 1/2 cup diced red pepper and sauté until tender. Add 2 minced cloves garlic and cook until fragrant. Stir in 1/2 cup tomato sauce, 1/2 cup chicken broth, 1/4 cup salsa, 1 tsp cumin, 1 tsp paprika, 1/2 tsp red pepper flakes and salt and pepper (to taste). Stir in 2 tbsp sour cream, 3 1/2 cups cooked shredded chicken and 1/2 cup corn. Mix well and remove from the heat. Add the beans first: Spread ¼ cup refried beans onto the center of each tortilla. Add the chicken filling: Top with ½ cup of the chicken mixture. Flatten the filling into rectangle shape with the back of a spoon. Make it cheesy: Top with 3 tbsp of shredded cheese. Roll and fry: Fold the bottom of the tortilla snugly over the filling, then fold in the sides. Roll the chimichanga up to the top edge, forming a tight cylinder, and secure the ends with wooden toothpicks. Fill a pot or heavy skillet with about 1-inch of cooking oil and heat over medium-high heat to 365℉. Place two chimichangas flap side down in the hot oil and cook 1-2 minutes of each side until golden brown. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
